The best kind of dining these days is... sustainable? And that's exactly what Mr Lyan AKA Ryan Chetiyawardana and Doug McMaster, the man behind Brighton’s zero-waste restaurant Silo, are doing.
The pair are launching Cub, a luxury, sustainable, drinks-led dining experience coming to the former site of White Lyan this September. Sitting above the recently launched basement bar Super Lyan, Cub will offer the pair’s own modern interpretation of a restaurant, marking the Mr Lyan team’s first dabble in the world of dining.
Taking food pairing one step further, the offering will be created with input from former resident scientist at Noma and the current flavour scientist, Dr Arielle Johnson.
Sustainable practice will, of course, be the norm, with the Mr Lyan team and McMaster aiming to strike up a modern, fresh conversation around sustainability, a project very close to White Lyan's heart.
The venue even hopes to become its own ecosystem, with experimental ingredients grown on site as part of a programme to research the effects of environment on food growth and flavour.
'We want to keep pushing boundaries (and keep things weird), but in a way that feels accessible and honest as well as exciting and modern,' said Chetiyawardana on the launch of Cub.
'Cub will be the continuation of these conversations but taking them in a new direction – looking at how we can rejoin the worlds of food and drink, and showcase the importance of innovation and sustainability to a wider public.'